SC - Feast menu

[Charles McCathieNevile]

Since it seems to be the thing, here is the menu from our feast on the 
weekend. (Held in our ring fort, a small affair set just outside Antioch)
There is a fireplace of reasonable size, but we did not have enough 
people to justify a proper spit roast. So we used one viking frypan, one 
viking cauldron, and three dutch ovens (two of which even have lids) and 
a wire grill. It was served in the open air, from sunset onwards, 
accompanied by beer and cider and a little wine.

*Bread, pita bread, olives
*Cucumber with salt, pickled cucumbers, pickled herrings
*Chicken grilled then broiled in a sauce of almond milk, saffron, cinnamon
*Apricots, peaches, figs, sultanas
*a salad (spring onion, dill, coriander, mint, cos lettuce. I think that 
one was pretty dodgy - I don't know enough about what herbs were where)

*yoghourt, fetta cheese (I don't know much about cheese either. Is there 
someone who does? the Florilegium?) *grilled fish with herbs, 
*Aubergines, sliced, partially boiled, crumbed in spiced breadcrumbs and 
fried.
*smoked herrings
*carrots in vinegar and carraway
*bananas, dried apricots, dates

*'oranges' (pork meatballs rolled in egg-yolk, from _Two anglo-norman 
culinary collections_ ed Hieatt & Jones)
*'emeles' - almond doughnuts from the same
*Angel's food (ricotta, rosewater and honey)
*something made from biscuit crumbs, spices, pistachio nuts, chopped dates, 
butter and honey, rolled into little balls. It is derived from a 
middle-eastern recipe for 'hais' which I once read, but I don't know how 
close it is to the original
*watermelon

Any comments, especially on what was out of place, would be greatly 
appreciated.

Cheers

Charles Ragnar
(Hic Solem Hiberna vicit, sed ibi Sol Invictus vincet)
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